Crockpot Garlic Butter Steak Bites: 5-Hour Set-and-Forget Dinner Step-by-step instructions

Before you start

Before you start, cut the top sirloin into 1 1/2-inch cubes and pat them dry with paper towels. Mince the garlic cloves. Measure out the beef au jus and slice the butter into pats. Have the dry onion soup mix ready.

No need to brown the beef first—this recipe is designed to be a true dump-and-go meal. Set out your slow cooker and a slotted spoon for serving. If you plan to serve over mashed potatoes, prepare them just before the steak bites finish cooking.

Instructions

Prep and Assemble

1. 1Prep the Beef and Aromatics
   Cut the top sirloin steak into 1 1/2-inch cubes, trimming any large pieces of fat if desired. Mince the garlic cloves. Place the cubed beef directly into the slow cooker basin. Sprinkle the dry onion soup mix over the beef, then add the minced garlic and pour in the beef au jus. Toss everything with a spoon or your hands until the beef is evenly coated with the seasoning and garlic.
   Look for The beef cubes are evenly coated with the onion soup mix and garlic.
   Tip For even cooking, keep the cubes around 1 1/2 inches so they all finish at the same time.
2. 2Add the Butter
   Slice the salted butter into thin pats and lay them over the seasoned beef. There is no need to stir after adding the butter; it will melt and blend into the cooking liquid as the slow cooker heats. Place the lid on the slow cooker securely.
   Look for Butter slices are scattered over the beef, ready to melt.
   Tip Slicing the butter helps it melt faster and more evenly during the first hour.

The beef cubes are coated with the onion soup mix, garlic, and au jus, and the butter slices are scattered on top. The slow cooker is ready to go.

Everything should look evenly distributed, and the garlic should be visible among the beef. The butter is cold but will melt as the cooker heats.

Slow Cook and Tenderize

3. 3Slow-Cook on Low
   Set the slow cooker to LOW and cook covered for 5 hours. During cooking, avoid lifting the lid to check, as this releases heat and extends the cooking time. The butter will melt and combine with the au jus and onion soup mix to create a rich, garlicky golden bath that gently tenderizes the beef cubes. Let it rest for 3 minutes before slicing.
   Look for After 5 hours, the beef is fork-tender and the sauce is bubbling and fragrant.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If your slow cooker runs hot, check at 4 1/2 hours; the beef should be easily pierced with a fork.
4. 4Check for Tenderness
   After 5 hours, use a fork to test a beef cube. It should shred or cut very easily and be fork-tender. If the beef is not yet tender, continue cooking on LOW for 30-minute intervals until it reaches the desired tenderness. The internal temperature of the beef should read at least 145°F (63°C) on an instant-read thermometer. Let it rest for 3 minutes before slicing.
   Look for The beef yields easily to a fork and is no longer chewy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not overcook to the point of dry shreds; the goal is tender, bite-sized pieces.

After 5 hours on LOW, the kitchen smells richly of garlic and butter. The beef is fork-tender, and the sauce is bubbling with a golden hue. The butter has fully melted and blended with the au jus and onion soup mix. The beef should be easily pierced but not falling apart.

Serve and Finish

5. 5Serve Over Mashed Potatoes
   Using a slotted spoon, lift the steak bites out of the buttery sauce and spoon them over warm mashed potatoes. Drizzle a little of the garlic-butter sauce over the top. Sprinkle with freshly chopped parsley before serving.
   Look for The steak bites are glossy with butter sauce and topped with bright green parsley.
   Tip For extra richness, spoon a bit more of the cooking liquid over each serving.

The steak bites are lifted with a slotted spoon, glossy with butter sauce, and piled over mashed potatoes. A sprinkle of fresh parsley adds a pop of green. The sauce is drizzled over the top, and each bite is tender, savory, and rich.

Common mistakes

One common mistake is lifting the lid too often during cooking, which releases heat and can extend the cooking time. Another is cutting the beef too small, which can cause it to overcook and become tough; stick to 1 1/2-inch cubes.

Overcooking can also lead to dry, stringy meat—check at 4 1/2 hours if your slow cooker runs hot. Finally, don't skip the parsley; it adds a fresh contrast to the rich, buttery sauce.

How to tell it’s done

The steak bites are done when they are fork-tender and easily pierced with no resistance. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer.

Because the beef is cooked low and slow, it will be well past this temperature, but the texture is what matters: it should be tender, not dry or stringy. The sauce will be bubbling and fragrant, with the butter fully melted and combined with the au jus and onion soup mix.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest